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Beef skewers with oyster sauce and sesame

Sarah Scott, Team Coordinator, Property.

Published by

Thuy Hoang

Jul 27 2026

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Beef skewers with oyster sauce and sesame

THỊT BÒ XIÊN NƯỚNG DẦU HÀO VÀ MÈ

We invited MasterChef Quarter Finalist, Thuy Hoang to visit Windsor Farm Shop and Café. As a Vietnamese chef, barbecue is one of her favourite ways to prepare food, so collaborating with our own Windsor Farms beef became a match made in heaven.

Cooking time: 4-5 mins (plus 20mins prep and 30mins for marinating)

Serves: 2, or up to 4 as a starter

Ingredients

For the skewers

500g Windsor Farm Shop rump steak or rib-eye
8 bamboo skewers (25cm) soaked in water for 30mins

For the marinade

2 garlic cloves, minced
2 tbsp oyster sauce
1 tbsp Maggi liquid seasoning or light soy sauce
1½ tsp Windsor Farm Shop honey, or 2 tsp sugar
½ tsp white pepper
2 tbsp vegetable oil
2 tbsp white sesame seeds

Method

Prepare the marinade
In a bowl, combine the garlic, oyster sauce, Maggi liquid seasoning (or light soy sauce), honey (or sugar), white pepper, vegetable oil, and sesame seeds.
Prepare the beef
Thinly slice the beef against the grain. Add it to the marinade and toss well to coat.
Leave to rest
Cover the marinated beef and refrigerate for at least 30 minutes, or preferably overnight for the best flavour.
Prepare the skewer
Thread the beef onto the soaked skewers, without packing the meat too tightly.
Barbecue
Cook on a hot barbecue or in a lightly oiled non-stick frying pan for 2 – 2½ minutes per side over a high heat, turning once, or until caramelised and just cooked through.

Tip: For a more economical option, use skirt steak or flat iron steak, sliced very thinly against the grain. If you are short on time, simply toss the beef in the marinade and cook it straight away on a hot pan without threading onto skewers. It will still be full of flavour and makes an even quicker meal.

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